Whew! What a whirlwind of a week it has been! I haven’t been this excited to see a Friday in quite some time. It’s not even like we’ve got anything planned for the weekend. I’m just looking forward to two days of not having to drive downtown. It’s the little things really.
A struggle that I’m sure to face this weekend involves attempting to practice some self-restraint and not consume pounds upon pounds of candy. Between the leftover Halloween candy, the post-Halloween sale on Reese’s Ghosts (white chocolate and peanut butter – save me!), and these killer Apple Cider Caramels, there are too many options in this house for my sweet tooth and me.
But let me just tell you, these Apple Cider Caramels totally kick every other piece of candy’s butt! And they don’t contain chocolate! What?!
Seriously though, I’ve never fallen so hard for a piece of candy before.
These caramels are a Starbucks Caramel Apple Cider (my favorite holiday drink) in bite-sized candy form. They will fill your hearts with holiday cheer as they melt in your mouth and bombard your palette with rich caramel, hints of freshly-picked apples, and warm spices.
I’m planning to make more of these caramels for Thanksgiving so that we can have a sweet treat while waiting for the turkey to roast. I’m fairly certain this will be my most important contribution to our family dinner.
Enjoy, my friends!
- ½ cup boiled cider*
- 2 cups heavy cream
- 1 cup light corn syrup
- 2 cups granulated sugar
- 6 tablespoons butter
- ½ teaspoon salt
- 1 teaspoon Apple Pie Spice
- Line an 8”x8” baking dish with two pieces of parchment paper, leaving overhang in opposite directions.
- In a large saucepan over high heat, combine the boiled cider, cream, corn syrup, sugar, and butter. Bring the mixture to a boil, stirring often to dissolve sugar.
- Once mixture is boiling and sugar is dissolved, reduce heat to medium-high and monitor temperature with a candy thermometer. Cook until temperature reaches 248 degrees for hard caramels or 242 degrees for softer caramels.
- Remove the saucepan from heat and stir in salt and apple pie spice.
- Pour the hot mixture into the prepared baking dish. Let caramels stand for 12 to 18 hours at room temperature.
- When ready to cut caramels: If you made softer caramels, refrigerate baking dish for 15 minutes prior to slicing to make slicing easier. Cut caramels into squares and wrap in waxed or parchment paper.
- Softer caramels will need to be stored in the refrigerator, while hard caramels can be stored at room temperature.